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Monday, December 14, 2015

LIOS WITH CACHUELO SOUP RECIPE



Caul Fat, Pigs pleura
Photo from: norman finnimore
caul, mesentery, large delicate web-like membrane containing fatty particles which covers the pig’s intestines. It is removed in one whole piece. When held up, it looks like a spider’s web. In Spain, it is an ingredient that is saved for special products such as blood sausages. It is used instead of oil in  (a typical soup of the slaughter) to give it more flavor. The English save it to make flead cakes, tarts and pastries [Cerdo. n/d:no page numbers; Hartley. 2003:113-114; Pers. Memories. Slaughters Mostoles. 2000:2001:2003; and Serradilla. 1993:144]

CACHUELOS SOUP FROM CASTIBLANQUEÑA ADAPTED FROM POPULAR RECIPES

Ingredients[1]

1 onion
1 caul
1 lb pork liver
1 qt boiled blood
½ tsp white pepper
salt to taste
1 c red wine

Preparation

Chop onion and liver.

Heat a frying pan. Add the caul. Fry the onion in this. Add liver and sauté. Add blood and pepper and salt to taste. Add wine.

Gently boil approximately 1 hour.  Serve in soup bowls with bread and pitarra wine.




[1] Modern ingredients have been eliminated but it was impossible to make this recipe as the ingredients are not on sale to the general public. It can only be prepared on the scene of the slaughter of a pig.



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